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Mushroom: Fusilli w/ Assorted Wild Mushrooms

Source of Recipe

Victoria Magazine, April 1994


List of Ingredients

8 oz Fusilli Pasta
2 Shallots, chopped
2 Cloves Garlic, sliced
6 tb Olive Oil
4 oz Morel Mushrooms, halved Lengthwise
4 oz Chantrelle Mushrooms, halved Lengthwise
4 oz Cepe or Porcini Mushrooms, Chopped
2 Plum Tomaotes, peeled Seeded and chopped
1/3 c Italian Parsley, chopped
1 tb Fresh Rosemary, chopped, or 1 t Dried Rosemary
Salt and Pepper
Parmesean Cheese, grated


Recipe

Cook pasta according to package directions. Drain and keep warm. While pasta is cooking, in a very large skillet saute shallots and garlic in olive oil over medium heat until soft. Add mushrooms and saute until tender. Stir in tomatoes, parsley, rosemary and salt and pepper to taste. Add pasta and toss to coat. Heat through, stirring occasionally. Spoon pasta onto 4 serving plates. Sprinkle with Parmesean cheese. Serves 4